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Fudgy Sweet Potato Brownies (Flourless, Maple Sweetened)

Two rich, fudgy sweet potato brownies topped with chocolate chips resting on a white plate.
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Make rich, fudgy brownies using sweet potato for moisture. This recipe is naturally gluten-free, dairy-free, and sweetened only with maple syrup.

Ingredients

Scale
  • 2 cups cooked and mashed sweet potato (about 2 medium sweet potatoes)
  • 1 cup pure maple syrup
  • 1/2 cup melted coconut oil or avocado oil
  • 4 large eggs
  • 1 cup unsweetened cocoa powder or cacao powder
  • 1/2 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the mashed sweet potato, maple syrup, melted oil, eggs, and vanilla extract. Whisk until the mixture is smooth.
  3. Add the cocoa powder, almond flour, baking soda, and salt to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
  4. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle chocolate chips over the top if you are using them.
  5. Bake for 28 to 32 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  6. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the best fudgy texture, chill the brownies for at least 2 hours before slicing.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • These brownies freeze well. Wrap individual squares tightly and freeze for up to 3 months. Thaw on the counter before eating.

Nutrition

Find it online: https://cookerycommand.com/sweet-potato-brownies-fudgy-recipe/